Sri Lanka Thosai Black Gram & Rice
Submitted by mpishi
Sri Lankan thosai are crispy lace-edged pancakes made from soaked black gram and rice flour batter with curry leaves, cumin, and chili. A naturally gluten-free flatbread for scooping up curries.
YIELD
1 servingsPREP
15 minCOOK
25 minREADY
40 minThosai is the Sri Lankan take on the South Indian dosa, and it belongs in every home cook’s flatbread rotation.
Black gram soaks until soft, then gets blended with rice flour, parboiled rice, and water into a smooth, pourable batter. A pinch of turmeric gives it a subtle golden tint, and fried onions, chili, curry leaves, and cumin folded into the batter add flavor in every bite.
Poured thin into a hot, lightly oiled pan, the batter spreads into a crispy, lacy pancake with tiny bubbles dotting the surface. Once those holes appear, a quick flip finishes the other side.
These are naturally gluten-free and vegan, making them one of the most inclusive flatbreads you can put on the table.
Pro Tips
- Soak the black gram for at least 4 hours, or overnight, for the smoothest batter
- The batter should be thin enough to spread easily but thick enough to coat the back of a spoon
- Use a well-seasoned cast iron pan or nonstick skillet for the crispiest results
- Watch for the little holes forming on the surface; that is your cue to flip
- Serve with coconut chutney and a spicy sambar for the classic accompaniment
Ingredients
Directions
Soak the black gram and fenugreek in water until soft.
Chop the onion and chile.
Drain the gram and fenugreek and liquidize with the rice flour, rice and sufficient water to make a batter.
Add the salt and turmeric.
Heat 25 ml oil and fry onion, chile, curry leaves and cumin, then add to the batter.
Reheat the pan, add a little oil and pour in batter to make a thin pancake.
When little holes appear on the thosai turn it over and cook on the other side for a minute or two.
Repeat process until all the batter is used up.
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